Species-level study on arsenic availability from dietary components |
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Authors: | A Biswas B Basu K Bhattacharya DN Guha Mazumder SC Santra |
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Institution: | 1. Department of Environmental Science, University of Kalyani, Kalyani, West Bengal, India;2. D.N.G.M. Research Foundation, Kolkata, West Bengal, Indiaanirbanbsws@yahoo.co.in;4. Department of Agronomy, Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur, West Bengal, India;5. Department of Agricultural Chemistry and Soil Science, Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur, West Bengal, India;6. D.N.G.M. Research Foundation, Kolkata, West Bengal, India |
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Abstract: | Arsenic (As) contaminated water and foodstuffs are of major concern. Samples of drinking–cooking water (n = 50), raw rice (n = 50), common vegetables (eight types), and common pulses (three types) were collected from households in the endemic region. The study found up to 70% As reduction by using safe water for cooking of rice and vegetables. Speciation study reflected more arsenate than arsenite and other organic arsenicals in all the types of samples. Male intake of 293 μg As through drinking water contained 38 μg arsenite and 246 μg arsenate, and female intake of 199 μg As contained 167 μg arsenate and 25 μg arsenite. In cooked rice, 108 μg As contained 69 μg arsenate and 17 μg arsenite with 9 μg dimethylarsonic acid (DMA). Total As consumption from cooked vegetables was 45 μg with 34 and 4 μg of arsenite and arsenate, respectively, and 5 μg of DMA. Data indicate that cooking with As-free water removes arsenic in already contaminated foodstuffs but without interconversion of the As species, from toxic inorganic to less toxic organic forms. |
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Keywords: | arsenic species cooking water arsenic species in raw rice arsenic species in cooked rice arsenic species in cooked vegetables |
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